Quinoa Wraps1 1/2 cups of Quinoa Flour1/2 cup Tapioca Flour (you can use extra quinoa flour but I prefer them with the tapioca)2 cups water2 teaspoons olive or coconut oilpinch of salt(oil or butter for frying)

Toast Quinoa flour by either spreading on a baking tray and cooking at 110 degrees celcius for 1-2hrs, cooking over low heat in a frypan for a few minutes or cooking in the thermomix for 10minutes at 100 degrees celcius. You will know when it is toasted as it will no longer have the bitter grass-like smell. Combine all ingredients together and whisk or blend until batter is very smooth and has no lumps. Heat frypan on medium/low heat and add oil or butter. Pour some batter in pan, swirl pan to make as thin as possible or use the back of a spoon to help spread. Cook until edges curl up and the bread begins to brown slightly* Flip and brown other side. Wraps can be stored in an air tight container for a few days or served straight away.(Please don't stress if your very first wrap isn't perfect....mine wasn't either. It's like making pancakes...they keep getting better as you go along. Your second one will be amazing ;) )

I love these!! I've been trying so many different non-gluten flours and my favorite by far is still buckwheat. The others just seem so blah to me. But I am happy to give quinoa flour a try on your recommendation. :-)

Reply

Shan

10/22/2013 08:01:21 pm

Hey Krista, I had no tapioca so I milled some buckwheat (1/2 cup) instead of the tapioca. Was yummy. So you can have the best of both worlds if you like buckwheat :)